New York Style Pizza Vs New Haven: A Complete Overview
What To Know
- It’s made with crushed tomatoes, garlic, oregano, and a touch of anchovies, creating a complex and savory flavor profile that balances the richness of the cheese and toppings.
- Whether you prefer the thin and foldable New York-style pizza or the charred and chewy New Haven apizza, one thing is for sure.
- New Haven apizza typically has a thicker crust than New York-style pizza, as it is made with a blend of flours and baked at higher temperatures.
Pizza, that beloved culinary delight, has become a staple in cultures worldwide. But when it comes to two iconic pizza styles, New York’s and New Haven’s, the debate rages on. Both cities lay claim to their unique interpretations of this Italian classic, each with its devoted followers. Let’s delve into the nuances of New York style pizza vs. New Haven’s apizza to unravel the secrets behind their enduring popularity.
The Crust: A Foundation of Flavor
New York Style: Thin, crispy, and foldable, the New York-style crust is a masterpiece of its own. Made with high-gluten flour, this crust is stretched to create a thin, crispy exterior while remaining chewy and pliable on the inside. It’s the perfect canvas for the generous toppings that adorn it.
New Haven Apizza: Charred and chewy, the New Haven apizza crust is a revelation. Made with a blend of flours, including bread flour and semolina, this crust is baked at high temperatures in a coal-fired oven. The result is a charred, smoky crust with a crispy exterior and a tender, chewy interior.
The Sauce: A Symphony of Flavors
New York Style: Tangy and robust, the New York-style sauce is a tomato-based masterpiece. Made with crushed tomatoes, garlic, oregano, and basil, this sauce is simmered to perfection, creating a rich and flavorful base for the pizza.
New Haven Apizza: Savory and briny, the New Haven apizza sauce is a unique culinary creation. It’s made with crushed tomatoes, garlic, oregano, and a touch of anchovies, creating a complex and savory flavor profile that balances the richness of the cheese and toppings.
The Cheese: A Melty Masterpiece
New York Style: A blend of mozzarella and provolone, the New York-style cheese is the epitome of gooey goodness. Melted to perfection, this cheese forms a golden-brown crust that adds a layer of richness and flavor to the pizza.
New Haven Apizza: Mozzarella and Parmesan, the New Haven apizza cheese is a harmonious duo. Fresh mozzarella, made locally, melts beautifully, creating a creamy and flavorful base. The addition of grated Parmesan adds a salty and nutty dimension to the overall taste.
The Toppings: A Canvas of Culinary Delights
New York Style: New York-style pizza is known for its generous toppings. From the classic pepperoni and sausage to more adventurous options like artichoke hearts and roasted peppers, the possibilities are endless. The toppings are applied liberally, creating a feast for the eyes and the palate.
New Haven Apizza: While New Haven apizza can be adorned with a variety of toppings, the traditional “white clam” apizza is a local legend. Fresh clams, garlic, and oregano are scattered over the pizza, creating a briny and savory symphony of flavors.
The Baking Process: A Culinary Alchemy
New York Style: New York-style pizza is baked in a gas-fired oven at high temperatures, typically around 500°F. This creates a crispy crust and a perfectly melted cheese. The pizza is usually cooked for about 10-12 minutes, resulting in a thin and foldable masterpiece.
New Haven Apizza: New Haven apizza is baked in a coal-fired brick oven at even higher temperatures, reaching up to 600°F. The intense heat creates a charred crust and a smoky flavor that is unique to this style. The apizza is cooked for a shorter amount of time, around 5-7 minutes, resulting in a crispy yet chewy crust.
The Verdict: A Matter of Personal Preference
The debate between New York style pizza vs. New Haven apizza is a matter of personal taste. Both styles offer their own unique set of flavors and textures, making them equally delectable in their own way. Whether you prefer the thin and foldable New York-style pizza or the charred and chewy New Haven apizza, one thing is for sure: you’re in for a culinary treat.
Answers to Your Most Common Questions
1. What is the difference between pizza and apizza?
Apizza is a term used specifically for New Haven-style pizza, which is characterized by its charred and chewy crust, baked in a coal-fired brick oven.
2. Which pizza style has a thicker crust?
New Haven apizza typically has a thicker crust than New York-style pizza, as it is made with a blend of flours and baked at higher temperatures.
3. What is the most popular topping for New Haven apizza?
The most popular topping for New Haven apizza is the traditional “white clam” apizza, which features fresh clams, garlic, and oregano.
4. Where can I find the best New York-style pizza in New York City?
There are countless great pizzerias in New York City, but some of the most popular include Joe’s Pizza, Lombardi’s Pizza, and John’s of Bleecker Street.
5. Where can I find the best New Haven apizza in New Haven?
Some of the most popular apizza places in New Haven include Frank Pepe Pizzeria Napoletana, Sally’s Apizza, and Modern Apizza.